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Maillard Browning of Common Amino Acids and Sugars
Author(s) -
ASHOOR S. H.,
ZENT J. B.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10432.x
Subject(s) - browning , maillard reaction , chemistry , sucrose , lactose , fructose , sugar , amino acid , food science , biochemistry
Common amino acids and amide derivatives have been ranked according to the intensity of Maillard browning formed when heated in an autoclave at 121°C for 10 min, under identical conditions, with each of the sugars D‐ribose, D‐glucose, D‐fructose, α‐lactose and sucrose. The amino compounds have been grouped into high, intermediate and low browning producing groups. Browning formed by heating a representative of each group with D‐glucose, D‐fructose and α‐lactose at pH values ranging from 6–12 was studied. Maximum browning was obtained at a pH value of about 10 in all of the amino acid‐sugar solutions tested.